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A cheeky snack. But only if you have to.

At the end of my last post a few days back I promised I would share a recipe with you. Which is strange to me. And the fact that it is strange to me might sound strange to you considering my life revolves around food.

The thing is that, since Sugarlibre, I don’t give much thought to food and my taste is getting less and less sophisticated. The more natural and unprocessed my meal, the happier I am.

Plus, I don’t graze. I eat. Full nutritious meals. Three per day.

Tummy is happy to be left alone during the day to do its digestion job thoroughly without intrusions.
Brain is happy because body energy is not used up by Tummy all the time.
Soul is happy because it’s free to get on with its life purpose instead of being busy with food choices several times per day.

However, I am not a robot and moments might come when I get hungry in between meals (not very often), so I always keep some sugarfree snacks available which also come in very handy when I am out and the only plant-based option I am offered at a restaurant is an all-veggie salad with no trace of protein in it.

Here is one of my favourite.

Yellow Roasted Chickpeas


500g cooked chickpeas
1 teaspoon salt
3 Tablespoons olive oil
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/4 teaspoon cayenne pepper
1 pinch of black pepper


Pre-heat the oven at 200°C.

Pat the chickpeas dry. You can rub them within kitchen paper or a cloth. If you are patient enough and you want to achieve crunchier chickpeas, discard all the skin that slipped off while they were in their liquid (aquafaba). However, if you are not patient, you can leave it on. It’s extra fibre, after all.

Add the oil to a pan with the salt and all the spices and stir for about 30 seconds at low-medium heat. Remove from heat and add the chickpeas. Mix well.

Place everything in an oven tray lined with parchment paper and roast for about 50–60 minutes, mixing with a spoon every now and them. They need to be spread out in one single layer and possibly not packed so that the air can circulate and dry them well.
Let them cool before eating.

You can store them at room temperature in a paper bag or in a container that allows air circulation. They will get crunchier this way.
Will last about a week.


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